Herb Roasted Chicken using Roasted Onion & Garlic Infused Olive Oil Blend

Herb-roasted chicken gets especially satisfying when the skin turns golden and the pan picks up those savory drippings. A drizzle of Roasted Onion & Garlic Infused Olive Oil Blend brings roasted onion, garlic, and olive oil richness into every bite, so the whole dish feels deeper, warmer, and more flavorful from the first slice to the last.

Garden Infuzions

Herb Roasted Chicken using Roasted Onion & Garlic Infused Olive Oil Blend

Juicy herb-roasted chicken gets a savory lift from Roasted Onion & Garlic Infused Olive Oil Blend, creating a golden, comforting dinner that feels right at home on a family table.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 whole chicken 4 to 5 pounds
• 3 tablespoons Roasted Onion & Garlic Infused Olive Oil Blend
• 1 tablespoon unsalted butter melted
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 4 cloves garlic minced
• 1 medium yellow onion cut into thick slices
• 1 lemon cut into wedges
• 1 cup low-sodium chicken broth

Equipment

• 1 Roasting Pan large enough for a whole chicken
• 1 Meat thermometer for checking doneness
• 1 Basting Brush helps coat the chicken evenly
• 1 Cutting board for resting and carving
• 1 Sharp knife for carving the chicken

Method

 

Instructions

1. 1. Preheat the oven to 425°F and set a rack in a roasting pan or large oven-safe skillet.
2. 2. Pat the chicken dry with paper towels, then place it in the pan on top of the onion slices.
3. 3. Stir together the Roasted Onion & Garlic Infused Olive Oil Blend, melted butter, salt, pepper, rosemary, thyme, and minced garlic.
4. 4. Brush the mixture all over the chicken, including under the skin on the breast if you can easily lift it.
5. 5. Squeeze a little lemon over the chicken and tuck the lemon wedges around the pan.
6. 6. Pour the chicken broth into the bottom of the pan.
7. 7. Roast for 20 minutes, then reduce the oven temperature to 375°F and continue roasting for 45 to 55 minutes, basting once or twice with the pan juices.
8. 8. Cook until the thickest part of the thigh reaches 165°F and the skin is deeply golden.
9. 9. Transfer the chicken to a cutting board and let it rest for 10 to 15 minutes.
10. 10. Carve and serve with the pan juices spooned over the top.

Notes

For the most even roast, let the chicken sit at room temperature for 20 to 30 minutes before it goes into the oven. If the pan juices reduce too quickly, add a splash more broth near the end of cooking. This recipe leans savory and comforting, with roasted onion and garlic shaping the whole flavor profile.

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Recipe Tips

• Pat the chicken dry before seasoning so the skin roasts up crisp and golden.
• Let the herb mixture sit on the chicken for a few minutes before roasting so the flavor settles into the surface.
• If the breast pieces start to brown too quickly, tent the pan loosely with foil near the end of cooking.

Serving Suggestions

• Serve with roasted potatoes and green beans for a simple dinner plate.
• Pair with rice pilaf and a crisp salad for a balanced family meal.
• Slice leftovers for sandwiches, grain bowls, or a warm lunch plate the next day.

Storage

• Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently in a covered baking dish or skillet with a splash of broth to keep the meat moist.
• If freezing, wrap portions tightly and use within 2 months for best flavor.

Variations

• Add lemon zest to the herb rub for a brighter finish.
• Use bone-in thighs instead of a whole chicken for a shorter roast time.
• Stir chopped rosemary or thyme into the oil before brushing it over the chicken.

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